China

China

In the thousands of years that farming has been practiced in China, the Chinese have refined and perfected their agricultural techniques. Traditional Chinese agriculture is labor intensive; the emphasis is on using many workers to increase the crop yield per unit of land rather than on increasing the productivity of the individual worker. Chinese agricultural practices have been shaped by the a shortage of farmland in the country, at least relative to the population.

China’s principal food crops are rice, wheat, corn, gaoliang (Chinese sorghum), millet, barley, and sunflower seeds. China is the world’s largest producer of rice, and rice accounts for almost half of the country’s total food-crop output. Rice, wheat, and corn together make up more than 90 percent of China’s total food grain production, and these crops occupy about 85 percent of the land under cultivation.

Grain production has risen steadily since rural economic system reform started in 1978. There has also been a steady rise in the output of industrial crops, the most important of which are cotton, oil-bearing crops (such as peanuts and rapeseed), sugar (both cane sugar and beet sugar), tobacco, baste fiber (for cordage, matting, and similar uses), tea, and fruits. Poultry and livestock production, though rising, remains the weakest sector of Chinese agriculture. Livestock numbers are high, but the amount of meat produced per animal is low. Thus, China has 15 percent of the world’s livestock and about 40 percent of its pigs, but it provides only 7 percent of the meat products and 15 percent of the pork.